Blueberry Lemon Scones Recipe

Name: Blueberry Lemon Scones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups unbleached flour, plus more; flour, for rolling berries; 1 tablespoon baking powder; 1 teaspoon salt; 1/3 cup sugar; 5 tablespoons unsalted butter, chilled and cut into chunks; 3/4 cup heavy cream; 1 egg (extra large or jumbo); 1 lemon, zest of, from one lemon; 1 pint fresh blueberries; sugar, in the raw (used on top)

Servings: persons

2 cups unbleached flour, plus more
flour, for rolling berries
1 tablespoon baking powder
1 teaspoon salt
1/3 cup sugar
5 tablespoons unsalted butter, chilled and cut into chunks
3/4 cup heavy cream
1 egg (extra large or jumbo)
1 lemon, zest of, from one lemon
1 pint fresh blueberries
sugar, in the raw (used on top)

1
Preheat oven to 400u00b0F.
2
Sift together flour, baking powder, salt and sugar; mix in a large bowl. Cut in butter using a pastry blender or 2 forks. The butter pieces should be coated with flour and resemble crumbs. Add lemon zest.
3
In another bowl, mix cream and egg; add to flour mixture. Mix just to incorporate, do not overwork the dough.
4
Toss blueberries in flour, then fold into batter. Drop large tablespoons of batter on an ungreased cookie sheet lined with parchment. Sprinkle scones with sugar in the raw to coat tops.
5
Bake for about 15 - 20 minutes until lightly browned. Serve hot or warm.
6
(Enjoy! Can be warmed the next day in the microwave oven- 15-20 seconds, if there are any left!).

623

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups unbleached flour, plus more, flour, for rolling berries, 1 tablespoon baking powder, 1 teaspoon salt, and more.

Yes, Blueberry Lemon Scones falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Blueberry Lemon Scones

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions